Wednesday, October 08, 2008

Honey Sesame Chicken

Sesame chickens are a very popular restaurant or take out dish. I'd like to share this restaurant quality recipes at it always comes out perfect with very little fuss and inexpensive ingredients which you probably have on hand. It can be served at home, potluck, special party, or anytime you crave for some Chinese take out food.

1. Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken.
2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan.
3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.
4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.

Note : You can use bone in chicken,chicken thigh, chicken wings or even pork ribs for this dish.

90 comments:

Finger licking, drooling and lips licking good. I've got to run to my kitchen to do it right now!! Unfortunately i am on my lunch hour at work... I love sesame and this recipe sounds so delicious!!I have made canadian pancakes (with grated apple in) this week end and i used maple sirup to eat them with.Your recipe with honey tells me it would be possible to do a similar dish with maple syrup.. humm I might experiment! I don't think it would be as healthy, but I might give it a go too...

This looks delcious and I would love to make it right away. One question ........ what do you mean by chili sauce? Would this be the spicy Asian condiment, something like, Sriracha, or do you mean the spicy ketchup product, made by Heinz for example? Many thanks!!!

No, not at all am I implying that. They are all so professional looking and with so many different plate settings that I thought you might be getting some pics from other sources. Your cooking and pic-taking abilities are quite impressive!

- Continued: In fact, may I ask where you got those darling glass "custard/soup" bowls you used for that recipe? I've never seen ones that look like that! And, what camera do you use for such crisp pics? Thanks!

Passionate about baking, thanks for stopping by. Its great knowing you too. Will swing by to your blog later.

Anon, thanks for the compliments. I really appreciates it. I bought the little glass bowl either from Ross or TJ max. It has been a while and I can't really recall. I took all the food pic with my good old Canon and Panasonic Lumix. Its just point and shoot with no special lighting or high tech camera :)

The ingredients for this dish look delicious. Do you think you could modify the instruction to be a little more specific? How long do I fry the chicken? Which pan do pour the sauce "back" into? Definitely going to test it a few different ways.

Lee, I thought the instruction was pretty clear. You fry the chicken in hot oil. Fry the chicken until golden brown. As for the sauce mix everything together and pour it into the pan that you fry the chicken with.

I'm not so good with cooking but my sister looooves to cook. She is making this recipe tonight for my moms birthday. I'll have to admit, I was a little confused about the frying the chicken part, until I read all of these comments, I thought that the chicken was supposed to be pan fried in oil, not deep fried. I'm glad I read through here. Thanks for the delicious recipe though. I can't wait :D

This recipe is really delicious. I substituted cooking wine with rice vinegar, and at the end before adding the chicken to the sauce - I added minced ginger and garlic to it and some green and red bell peppers. Delicioso

This recipe was so delicious! I left out the oyster sauce as I didn't have any in the house, and I used canola oil instead of sesame oil, (which I realize changes the whole flavor of the chicken) but it still turned out really yummy! The wine in the marinade really made all the difference to the flavor of the chicken, and it was just what i expected it to taste like. So easy, definitely my new go-to homemade takeout!

I am salivating. I LOVE sesame chicken - but we've had such hit or miss luck with take out, I would so much rather make it at home and know what's going into it! This is getting save in my allrecipes.com folder, can't wait to try it! :)

This was a really tasty recipe! I loved that it called for white cooking wine instead of vinegar...MUCH better flavor than other recipes we've tried. I ended up doubling the marinade ingredients because I wasn't sure the recipe would coat the amount of chicken I had. As a result the breading wasn't nearly as thick as I think it was supposed to be but we still got a great texture! We try to do as little gluten as possible so I just used all cornstarch and it worked fine! Definitely a repeat!

To Anonymous above asking about the chili sauce, SWEET chili is different from a regular hot sauce. Frank's Red Hot makes a Sweet Chili Sauce, and is probably the most readily available at the supermarket. Or make your own from any number of recipes! Example: http://www.thaikitchen.com/Recipes/Sauces-and-Dips/Sweet-Chili-Sauce.aspx

Dear Gert, I made this last night and cut down the sauce ingredients instead of the full amount and it still managed to coat the chicken pieces beautifully. So full of flavour and so good la !!! Will do this again and blog about it, thank you so much for sharing ! Yummm... I wish I doubled the recipe for leftovers

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
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